Favorite Steak Marinade

[Briar Lee]

Summertime is here and it's time to break out the grill for those that keep it in hibernation.

A local grocery just had some great meat sales ($2.99 ground beef, $5.99 porterhouse, $6.99 ribeye - sorry to those near Macomb County for not sharing earlier).

I made some meatloaf (just for sandwiches) and have some steaks marinating in soy sauce, Worcestershire, lemon juice, and steak seasoning.

What is your favorite or got to steak marinade?

I typically prefer Montreal seasoning or salt, garlic powder, and pepper with olive oil and a splash of Worcestershire, teriyaki for beef and broccoli, and Lawry's steakhouse marinade. Garlic and herb infused olive oil is another favorite.

I generally add butter while the steak rests on white bread or pitas to soak in the juices. Compound butter is great too, but I rarely remember to make it in advance.

How about you?

The best cuts of steak need marinade like fine wine needs ice cubes.

As for me I use A-1 sauce for cheap steaks and sometimes when nobody’s looking I use it on top shelf steaks too.

It tastes like Worcestershire sauce should taste like if it were delicious.

 

[VirginiaMan]

SPG…nuff said

 

[maker]

Lobster butter

 

[Piping Rooster]

Salt and pepper (garlic on lesser quality) applied when it is pulled out of fridge to allow to come to room temp before grilling.

 

[That Guy]

. Marinate in bourbon for hours
. Pat steaks dry
. Season with kosher salt, pepper,onion powder, garlic powder
. Heat grill to 600-650 range
. 3-5 minutes of direct heat searing and if needed bring to temp (135- 140*) on indirect side of grill
. let rest for around 6-8 mins and then enjoy

 

[That Guy]

 

[krizzose]

I usually salt (and a little pepper) a steak for the time I leave it out of the fridge before I cook it. I like it to come up to room temp, so that usually takes about 45 minutes. After it’s cooked, usually nothing else but sometimes butter or chimichurri.

 

[El Capitán]

Salt, pepper, garlic. Cast iron skillet with olive oil and just long enough for a sear. My meat has to be cooked bleu.